Ah, well, my potstickers have never been works of art. They're decidedly homemade looking, but they are tasty. Normally, I would pan-fry these but my cousins were starving. They wanted to eat now!
Potstickers Stuffed with Ground Pork and Turkey, Bamboo Shoots, and Cabbage
The recipe for the potstickers wrappers is adapted from Grace Young's "The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing." The dipping sauce is adapted from a Ming Tsai episode I saw on PBS.
For 18 large potstickers you'll need:
2 cups white flour
1/4 tsp salt
3/4 cup boiling water
3/4 lb ground pork and turkey
1/2 can bamboo shoots, diced
1 cup cabbage, chopped finely
1/2 cup soy sauce
1/2 cup vinegar
2 scallions, sliced
1 tblsp dried chili peppers
The trickiest part is the wrappers. When the water boils, measure out 3/4 cup of water and pour it over 2 cups of regular white flour and 1/4 tsp salt. Then with a wooden spoon, carefully fold the flour and water together until thoroughly mixed. If you're adventurous enough and the dough isn't too hot, you can knead it with your hands. I just knead it in the bowl, jabbing a bit at a time until the dough is warm enough to touch. Boiling water is essential for a tender, pliable, and thin potsticker wrapper.
Cover the dough with plastic wrap and a towel and let rest for about an hour.
Take about 1/4 of the dough at a time and roll it as flat as possible with a rolling pin. Cut circles with a biscuit cutter, a drinking glass, or a small rice bowl. Mine were roughly 3 inches in diameter. If you want to be really authentic, take small portions of dough and shape it into circles with your hands. My method is a lot faster. Repeat until you've used up all the dough.
Fill each wrapper with a spoonful of the ground meat mixture and fold in half, pressing along the edges to seal the potstickers.
Fill a large pot with water and when the water boils, drop in the potstickers and turn the heat down to medium high. The potstickers are done when they rise to the surface of the water. Pan-fry them now if you wish.
Serve with the soy sauce-vinegar mixture.
You probably have enough filling left for another batch of potstickers. Or you can freeze it for next time like I usually do. Or you can make about 2 dozen wontons boiled and fried with ground pork and turkey, bamboo shoots, and cabbage stuffing.